FOODSERVICE: Roasted Baby Artichokes With Cucumber Raita And Saffron Bread Crumbs

A unique spin on stuffed artichokes using tender baby artichokes for a more substantial bite. Perfect for buffets, plated dishes, or passed hors d’oeuvres.

 

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Serves: 50
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Ingredients

Roasted Artichokes
  • 200 medium baby artichokes - cleaned and halved
  • 8 lemons
  • 1 gallon of water
  • 2 cups extra virgin olive oil or enough to coat all the artichokes
  • Salt and pepper

Cucumber Raita

  • 16 cups full-fat Greek yogurt
  • 8 cucumbers - peeled and grated
  • 4 yellow onions - brunoised
  • Juice of 2 lemons
  • Zest of 4 lemons
  • Salt and pepper to taste
  • 2 tablespoon chili powder
  • 4 sprigs mint - chiffonade
  • 8 sprigs of dill - rough chopped
  • 2 bunches of parsley - rough chopped

Saffron Bread Crumbs

  • 2 loaves of sourdough bread - crust removed
  • 8 cloves garlic - smashed
  • 1 pinch of saffron - roughly 20 threads
  • 1 pound of butter
  • Salt to taste
watch video fork and knife How To Cook Artichokes

Directions

Roasted Artichokes
1. Fill a large container with water and squeeze all 8 of the lemons into the water.
2. Cut half an inch off the top of the artichokes and remove the rough outer leaves.
3. Peel the rough parts of the stem with a paring knife so the stem is smooth and light green.
4. Add the chokes to the water.
5. Once all the artichokes are cleaned, strain the water and discard the lemons.
6. Toss in olive oil, salt, and pepper and arrange cut side up on a wire rack on a sheet pan.
7. Roast in the oven at 415 F for 25 minutes or until golden brown.

Cucumber Raita
1. Grate the cucumbers over a towel or
cheesecloth. Squeeze out all the liquid.
2. In a large mixing bowl add the grated
cucumbers and the rest of the
ingredients.
3. Best made one day before serving.

Saffron Bread Crumbs
1. Tear the bread into bite-size pieces
and toast in the oven until light brown.
2. Let the bread cool and blitz in a food
processor to crumbs.
3. In a large sauté pan melt the butter
with the smashed garlic and saffron.
Let the saffron bloom in the butter for
10 minutes on low heat.
4. Add the breadcrumbs to the pan and
coat completely with butter.
5. Pour the seasoned breadcrumbs onto
a sheet pan and bake in the oven for
10 minutes at 350 F.
6. Let them cool completely before serving.

watch video chef hat icon How To Eat an Artichoke
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